LET’S TOAST TO LOCAL

maple butter, apple, and bacon toast

• Soften unsalted butter.
• Drizzle maple syrup into softened butter. Mix well.
• Spread maple butter on toast.
• Top first with thinly sliced apples, then with cooked bacon.

pumpkin seed, roasted chile, and tomato toast

• Lightly toast pumpkin seeds in dry skillet.
• Blacken chiles (Hatch or another mild green variety) on grill. Place in paper bag to steam. Peel, seed, and
  roughly chop.
• Combine pumpkin seeds and roasted chiles in food processor with a little olive oil (almond or pecan oil are
  OK too). Purée until spreadable.
• Spread on toast. Top with chopped fresh tomato.

field pea hummus, chard, and pecan toast

• Cook field peas (or black-eyed peas) until soft. Drain.
• Purée peas in food processor with pecan oil, a little water, salt, and pepper.
• Cook chard until soft. Season with vinegar and salt.
• Spread field pea hummus on toast. Top with chard and toasted pecans.

pesto, mushroom, and hazelnut toast

• Purée equal parts fresh parsley and arugula leaves in food processor with a little garlic, olive oil, and salt.
• Roast sliced mushrooms in a 375°F oven with oil and salt until browned.
• Spread pesto on toast. Top with mushrooms and chopped, toasted hazelnuts

apple-maple butter, acorn squash, and black walnut toast

• Mix apple butter with a little softened butter and maple syrup.
• Roast squash in oven with a bit of oil and salt until softened and browned. Chop squash flesh.
• Spread apple-maple butter on toast.
• Top with squash, toasted, chopped black walnuts, and a sprinkle of coarse salt.

eggplant, tomato, and anchovy toast

• Peel eggplant and slice ½-inch thick. Brush with olive oil and season with salt. Grill or roast at 375°F until soft and browned.
• Chop tomatoes. Season with salt and herbs.
• If using fresh anchovy fillets, marinate with lemon or lime juice, salt, and olive oil.
• Lay eggplant on toast. Top with tomato and anchovy.